📝 About This Recipe
Transport your taste buds to the heart of Castile with this vibrant, high-protein masterpiece that perfectly balances smoky, spicy, and nutty profiles. This keto-friendly frittata features the bold punch of Spanish chorizo and the sophisticated melt of aged Manchego cheese, creating a custard-like texture that is both indulgent and healthy. It is a foolproof brunch centerpiece that celebrates the rustic simplicity of Mediterranean flavors without the carb-heavy crust.
🥗 Ingredients
The Egg Base
- 8 pieces Large eggs (preferably pasture-raised, at room temperature)
- 1/3 cup Heavy cream (ensures a silky, custardy texture)
- 1/2 teaspoon Smoked paprika (Pimentón) (sweet or hot, depending on preference)
- 1/2 teaspoon Sea salt (adjust based on the saltiness of the chorizo)
- 1/4 teaspoon Black pepper (freshly cracked)
The Sauté
- 6 ounces Spanish Chorizo (cured, casing removed and diced into 1/2 inch cubes)
- 1 tablespoon Extra virgin olive oil (only if needed, the chorizo releases its own fat)
- 1 medium Red bell pepper (diced into 1/4 inch pieces)
- 1/2 small Red onion (finely chopped)
- 2 cups Baby spinach (packed, roughly chopped)
- 2 cloves Garlic (minced)
Cheese and Garnish
- 1.5 cups Manchego cheese (shredded, aged 6-12 months for best flavor)
- 2 tablespoons Fresh parsley (flat-leaf, finely chopped for garnish)
- 2 stalks Green onions (thinly sliced on a bias)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven to ensure even browning.
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2
In a large mixing bowl, whisk together the 8 eggs, heavy cream, smoked paprika, sea salt, and black pepper until completely combined and slightly frothy.
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3
Stir in half of the shredded Manchego cheese (3/4 cup) into the egg mixture and set aside.
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4
Place a 10-inch oven-proof non-stick or well-seasoned cast iron skillet over medium heat.
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5
Add the diced chorizo to the cold skillet. As the pan heats up, the fat will render out, turning the pan a beautiful orange hue. Cook for 4-5 minutes until the edges are crispy.
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6
Add the diced red onions and bell peppers to the skillet with the chorizo. Sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.
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7
Stir in the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to burn it.
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8
Add the chopped baby spinach to the skillet. Toss gently for 1-2 minutes until the spinach has just wilted down.
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9
Spread the chorizo and vegetable mixture evenly across the bottom of the skillet.
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10
Pour the egg and cheese mixture over the vegetables. Use a spatula to gently move the ingredients around so the egg fills all the crevices.
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11
Let the frittata cook undisturbed on the stovetop for 2-3 minutes. You are looking for the edges to just begin to set and pull away from the sides.
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12
Sprinkle the remaining 3/4 cup of Manchego cheese evenly over the top of the eggs.
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13
Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the center is set and no longer jiggles when the pan is shaken.
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14
For a golden finish, turn the broiler on for the last 1-2 minutes of cooking, watching closely to avoid burning the cheese.
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15
Remove from the oven and let the frittata rest for 5 minutes. This allows the structure to firm up for perfect slicing. Garnish with fresh parsley and green onions before serving.
💡 Chef's Tips
Use 'Spanish Chorizo' (cured and firm) rather than 'Mexican Chorizo' (raw and crumbly) for the best texture in this recipe. Do not overbeat the eggs; whisking until just combined prevents the frittata from puffing up and then falling flat like a sad soufflé. Always use an oven-safe skillet; if using a handle with a rubber grip, wrap it in double-layered aluminum foil to protect it from the heat. Check for doneness by inserting a knife into the center; if it comes out clean and the eggs aren't runny, it’s ready. If the chorizo is very lean and doesn't release enough oil, add a tablespoon of olive oil to prevent the vegetables from sticking.
🍽️ Serving Suggestions
Serve with a side of dressed arugula or mixed greens with a lemon-tahini vinaigrette to cut through the richness. Pair with a glass of chilled dry Sherry or a crisp Spanish Albariño for a sophisticated brunch experience. Top with a dollop of full-fat Greek yogurt or sour cream mixed with a pinch of smoked paprika. Accompany with sliced avocado and a few dashes of hot sauce for an extra keto-friendly fat boost and spicy kick.